When you have a fabulous farmer’s market such as the one at Union Square Greenmarket, sometimes you have to make it your life’s mission to celebrate all of its myriad possibilities.
“Potato salad”
This is a variant of this salad that I made back in January.
The ingredients in the version pictured above consist of Russian Banana fingerling potatoes, zucchini, bottarga (dried mullet roe), garlic, red chile pepper flakes, scallions, salmon roe, extra-virgin olive oil and lemon juice. The potatoes and zucchini were cooked first in lightly salted water, then finished in garlic and chile-infused olive oil that had a teaspoon of bottarga stirred in prior to adding the vegetables. Salmon roe, scallions and lemon juice to finish.
Golden beets
Kale
Purslane
Carrots
Young yellow onions
Corn
Insalata di cremini, otherwise known to some as cremini mushroom salad.
In a small bowl, whisk together lemon juice, extra-virgin olive oil, sea salt, black pepper and minced Italian parsley. Stir in thinly sliced cremini mushrooms (or can be other types of mushrooms, like oyster mushrooms and shiitakes). Let sit for 5 minutes, then spoon mushrooms atop arugula leaves. Top with shaved Parmigiano-Reggiano cheese and serve at once.
Time: About 15 minutes, including prep.
Your potato salad is striking and eye-catching…and delicious, I’m sure.
daisy
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Thank you, Daisy.
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Where do you find Bottarga? I’ve read about it but never seen it in stores anywhere 😦
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Hi. You can obtain it at Italian food specialty shops in your city, or buy it online from Eataly.
Thanks for the comment.
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Eataly… great, thanks for the info!
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